OK, bear with me here friends, I know we’re going back in time a little bit. We did just finish Week 11 of the NFL season, after all.
However, I promised more updates on our MNF Feasts, and a separate post on what I made for New Orleans week. So here we are!
Sadly, since our epic Italian/New York feast I have missed a few weeks, but I’m back at it tonight so I decided now was a better time than any to share another example of a dish I’ve brought to the table!
On the 4th week of Monday Night Football, the New Orleans Saints took on the Miami Dolphins in New Orleans… And I took on BEIGNETS!
I felt pretty confident about making the dough for beignets, since I use yeast when I make my pizza dough, and I’ve made sweet yeasty creations before (OMGGGG I can’t wait to make Braided Lemon Bread again)… So bringing the dough together was pretty simple.
Where it differed was in two ways: first of all, I rolled out the dough and cut it into rectangle-ish squares. There was a little bit of trial and error with this when it came to cooking them because some required more/less time in the oil…but all in all it went okay.
The other reason why I was out of my comfort zone with these guys is because beignets are deep fried! I don’t think I had ever deep fried anything before making these. I pan fry stuff occasionally…but was fairly certain that I would need a trip to the burn unit of the ER after attempting these puppies, especially with my tendency to injure myself 😉
Well, since this was almost 2 months ago and I haven’t shared any stories of 3rd degree burns…I think you all know it went fine! It took a couple of batches of 2-3 beignets to get the timing and done-ness right (we didn’t have a thermometer for the oil), but after a few tries I finally got it down and, after a heavy handed sprinkle of powdered sugar, they were delicious!
Along with Dave’s gumbo dishes, this made for one of my favorite Monday Night Football meals yet!
Although tonight for the New England at Carolina game, we chowed down on pulled pork and jalapeno coleslaw sandwiches, fried mac n’ cheese, and chocolate lava cake. At least I know I’ll have my winter coat this November through January in the form of an added 5 pounds 😉
Beignets
based on Anne Burrell’s recipe
yields about 2 dozen beignets
1(.25-ounce) packet active dry yeast
1/2 cup, plus 1 teaspoon sugar
4 cups all-purpose flour
Pinch salt
2 egg yolks
1/2 cup evaporated milk
3 tablespoons melted butter
1 teaspoon vanilla extract
4 to 6 cups peanut or other neutrally-flavored oil, for frying
Powdered sugar, for dusting
In the bowl of an electric mixer, combine the flour, remaining 1/2 cup sugar, and pinch salt. In another bowl, combine the egg yolks, evaporated milk, melted butter, and vanilla. Add the yeast mixture and whisk to combine well.
Add the wet mixture to the dry ingredients and place on the stand mixer fitted with a dough hook. Once the ingredients are well combined, knead 5 minutes. Remove the bowl from the mixer, cover, and place in a warm area for 2 hours, or until the dough has doubled in size.
In a wide, deep pot, heat the oil to 350 degrees F. Set up a paper towel-lined sheet tray to land the beignets when they come out of the oil.
Remove the dough from the bowl and lightly knead on a floured work surface. Cut the dough into 2-inch squares.
Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar.
Serve hot!
Run Now, Wine Later 
